Sweet and salty roasted peanuts

Sweet and salty roasted peanuts

By
From
Supernormal
Serves
4-6
Photographer
Earl Carter

Ingredients

Quantity Ingredient
200g raw peanuts
60ml grapeseed oil
60ml balsamic vinegar
60ml chinese brown rice vinegar
1 tablespoon sugar
1/2 teaspoon sea salt, plus extra to taste
1/2 star anise
1/4 teaspoon white peppercorns
1/4 teaspoon chinese five-spice, plus an extra pinch to serve
2 tablespoons finely chopped pickled mustard stem

Method

  1. Preheat the oven to 170°C and line a baking tray with baking paper.
  2. Mix the peanuts through the grapeseed oil then spread them out in a single layer on the lined baking tray. Roast in the oven for 6–8 minutes, or until golden. Remove the peanuts and leave them to drain and cool on paper towel.
  3. Meanwhile, in a small saucepan over medium–low heat, bring the vinegars, sugar, salt, star anise, peppercorns and five-spice to a simmer. Cook for 5 minutes or until reduced by half. Strain through a fine sieve, discard the solids and set the syrup aside.
  4. In a bowl, combine the peanuts with the vinegar syrup and pickled mustard stem, mixing well to coat the peanuts thoroughly. Season with a pinch of five-spice and sea salt flakes to taste. These are best eaten on the day they are made.
Tags:
super normal
andrew
mcconnell
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